{"id":13966,"date":"2016-12-18T10:09:39","date_gmt":"2016-12-18T08:09:39","guid":{"rendered":"http:\/\/77.104.163.26\/~nimrods4\/?p=13966"},"modified":"2022-01-15T10:44:54","modified_gmt":"2022-01-15T08:44:54","slug":"pineapple-tartelettes-with-lime-cream","status":"publish","type":"post","link":"https:\/\/www.lilcookie.com\/pineapple-tartelettes-with-lime-cream\/","title":{"rendered":"Pineapple Tartelettes with Lime Cream"},"content":{"rendered":"<span class=\"cb-itemprop\" itemprop=\"reviewBody\"><p style=\"direction: ltr;\">If you like pineapple &#8211; you&#8217;re going to LOVE these pineapple tartelettes! They are made of an almond-lime crust that is filled with luscious lime cream and topped with lots of pineapple cubes. Simply irresistible!<\/p>\n<div id=\"attachment_12751\" style=\"width: 810px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-12751\" class=\"wp-image-12751\" title=\"Pineapple Tartelettes with Lime Cream\" src=\"https:\/\/www.oogio.net\/wp-content\/uploads\/2016\/08\/pineapple_lime_tartelettes2-s.jpg\" alt=\"Pineapple Tartelettes with Lime Cream\" width=\"800\" height=\"795\" \/><p id=\"caption-attachment-12751\" class=\"wp-caption-text\">Photo: Natalie Levin<\/p><\/div>\n<p><script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script><br \/>\n<ins class=\"adsbygoogle\" style=\"display: block;\" data-ad-client=\"ca-pub-6091382327871787\" data-ad-slot=\"7832461759\" data-ad-format=\"auto\"><\/ins><br \/>\n<script>\n     (adsbygoogle = window.adsbygoogle || []).push({});\n<\/script><\/p>\n<p><!--WPRM Recipe 21689--><\/p>\n<div class=\"wprm-fallback-recipe\">\n<h2 class=\"wprm-fallback-recipe-name\">Pineapple Tartelettes with Lime Cream<\/h2>\n<p class=\"wprm-fallback-recipe-summary\">\n<p><\/p>\n<\/p>\n<div class=\"wprm-fallback-recipe-equipment\">\n\t\t\t<\/div>\n<div class=\"wprm-fallback-recipe-ingredients\">\n<h4>For almond and lime Sabl\u00e9 Breton:<\/h4>\n<ul>\n<li>75 grams (1\/3 cup) soft butter<\/li>\n<li>75 grams (1\/3 cup) sugar<\/li>\n<li>1\/2 tsp. fine salt<\/li>\n<li>1\/2 tsp. vanilla extract<\/li>\n<li>Zest of 1 lime<\/li>\n<li>2 large egg yolks<\/li>\n<li>30 ml. (2 tbsp.) lime juice<\/li>\n<li>100 grams (3\/4 cup) all-purpose flour<\/li>\n<li>50 grams (1\/2 cup) almond meal<\/li>\n<li>8 grams (2 tsp.) baking powder<\/li>\n<\/ul>\n<h4>For lime cream:<\/h4>\n<ul>\n<li>3 grams (3\/4 tsp.) gelatin powder<\/li>\n<li>15 ml. (1 tbsp.) water<\/li>\n<li>2 large eggs<\/li>\n<li>60 grams (6 tbsp.) sugar<\/li>\n<li>80 ml. (1\/3 cup) lime juice<\/li>\n<li>90 grams (6 tbsp.) soft butter<\/li>\n<\/ul>\n<h4>For pineapple layer:<\/h4>\n<ul>\n<li>1 ripe pineapple<\/li>\n<li>20 ml. (1 tbsp.) lime juice<\/li>\n<li>2 tbsp. light brown sugar<\/li>\n<li>1 tsp. vanilla extract<\/li>\n<li>Zest of 1 lime<\/li>\n<\/ul><\/div>\n<div class=\"wprm-fallback-recipe-instructions\">\n<h4>Almond and lime Sabl\u00e9 Breton:<\/h4>\n<ol>\n<li>Preheat oven to 170c degrees and lightly butter your molds.<\/li>\n<li>In a bowl of an electric mixer with a paddle attachment put butter, sugar, salt, vanilla and lime zest and blend at high speed until the mixture is smooth and creamy.<\/li>\n<li>Add egg yolks and continue to blend until they are assimilated into the mixture.<\/li>\n<li>Add juice, flour, almonds and baking powder and mix until you get smooth, slightly sticky dough.<\/li>\n<li>Divide the dough evenly between the molds and tighten to the bottom to create bases for the tartelettes. If the dough is too sticky, work with slightly wet hands.<\/li>\n<li>Bake for about 10-15 minutes or until evenly golden brown and set.<\/li>\n<li>Cool completely and extract from the molds.<\/li>\n<\/ol>\n<h4>Lime cream:<\/h4>\n<ol>\n<li>In a small bowl put gelatin and water and leave at room temperature for about 10 minutes.<\/li>\n<li>In a medium pot put eggs, sugar and lime juice, beat well, and cook over medium-high heat (while beating) until you get a thick cream.<\/li>\n<li>Remove from heat, add in the gelatin and beat well until it melts.<\/li>\n<li>Strain the cream and add butter. Beat until it is incorporated. It seems a bit sparse at this point which is fine &#8211; after cooling cream sets.<\/li>\n<li>Cool the cream in the refrigerator for about 2-3 hours or until it is completely set.<\/li>\n<li>Transfer the cream to a pastry bag and pipe mounds on the sabl\u00e9 Breton base.<\/li>\n<\/ol>\n<h4>Pineapple:<\/h4>\n<ol>\n<li>Put the pineapple into small cubes (about 1*1 cm) and put in a bowl.<\/li>\n<li>Add lime juice, sugar, and vanilla and stir. Leave for about 10 minutes at room temperature.<\/li>\n<li>Place pineapple cubes on top of the cream and serve.<\/li>\n<\/ol><\/div>\n<div class=\"wprm-fallback-recipe-notes\">\n<ul>\n<li style=\"text-align: left\">The tartelettes are at their best on the day of preparation, but you can keep them in a closed container in the refrigerator up to 3-4 days.<\/li>\n<li style=\"text-align: left\">The bases can be prepared several days in advance and keep in an airtight container.<\/li>\n<li style=\"text-align: left\">You can make one large tart about 24 cm in diameter. Baking time will be longer.<\/li>\n<\/ul><\/div>\n<div class=\"wprm-fallback-recipe-meta\">\n\t\t\t<\/div>\n<\/div>\n<p><!--End WPRM Recipe--><\/p>\n<div id=\"attachment_12752\" style=\"width: 810px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-12752\" class=\"wp-image-12752\" title=\"Pineapple Tartelettes with Lime Cream\" src=\"https:\/\/www.oogio.net\/wp-content\/uploads\/2016\/08\/pineapple_lime_tartelettes3-s.jpg\" alt=\"Pineapple Tartelettes with Lime Cream\" width=\"800\" height=\"795\" \/><p id=\"caption-attachment-12752\" class=\"wp-caption-text\">Photo: Natalie Levin<\/p><\/div>\n<\/span>","protected":false},"excerpt":{"rendered":"<p>If you like pineapple &#8211; you&#8217;re going to LOVE these pineapple tartelettes! They are made of an almond-lime crust that is filled with luscious lime cream and topped with lots of pineapple cubes. Simply irresistible! Pineapple Tartelettes with Lime Cream For almond and lime Sabl\u00e9 Breton: 75 grams (1\/3 cup) soft butter 75 grams (1\/3 [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":33828,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1577],"tags":[1830,1805,1617,1619],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v20.9 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Pineapple Tartelettes with Lime Cream | Lil&#039; Cookie<\/title>\n<meta name=\"description\" content=\"If you like pineapple - you&#039;re going to LOVE these pineapple tartelettes! They are made of an almond-lime crust that is filled with luscious lime cream and topped with lots of pineapple cubes. 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